Description
A moderate-strength special beer that has a subtle Belgian complexity, slightly sweet flavor, and dry finish. Pours an amber-golden color. Head of a white color. Great retention and great lacing. Smells of cinnamon, clove, yeast, and slight sweet malt. Mouth feel is smooth and crisp with an average carbonation level.

INGREDIENTS / HL (1 hectolitre = 100 litres)

MALT

Château Pilsen 2RS

25 kg / hl

Château Biscuit

5 kg / hl

HOPS

Goldings

100 g / hl

Palisade

50 g / hl

YEAST

Safbrew T-58

50-80 g / hl

Safbrew F-2 (Second fermentation)

2.5-5 g / hl

SPICES

Cinnamon

26.2 g / hl

Clove

1.05 g / hl

Mashing temperature

Step1: Mashing
-Mash in 70 liters of water 60oC then gradually raise the temperature to 63oC
-Keep at 63oC for 50 minutes
-Raise the temperature to 73oC and keep at 10 minutes
-Raise the temperature to 78oC and keep during 2 minutes

Step 2: Filtration
Separate the wort from the spent grain with 40l of water at 78 oC

Step 3: Boiling
Duration: 1hour 30 minutes; the volume of wort declines by 8-10%
-After 15 minutes add halt of the hops
-10 minutes before the end of the boiling, add the rest of the hops, sugar, if necessary, and the spices.
-Remove the trub

Step 4: Cooling
at 22-24 oC

Step 5: Fermentation
24-25 oC during 7 days

Step 6: Rest
minimum 2 weeks at 0 - 4 °C

This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline allowing you to add a personal touch to your beer. Please note that some modifications may be required to meet the specific technological conditions of the brewery defined by equipment, water etc.
For further information & service please contact: info@castlemalting.com
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